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Easy Coconut Date Rice Pudding Recipe
Just about every part of the world makes some sort of rice pudding. It is sometimes served as a meal and is often times a dessert. While rice pudding always has rice, all the other ingredients vary by region. The coconut milk in this recipe adds a smooth flavor that can transport you to the tropics. Meanwhile, the dates are deliciously sweet and give great texture all while adding wonderful health benefits to this dish. I included a link to a great page on nutritional information for dates.
This is an easy pudding that is ready in under an hour. It also doesn't require any thickening agent. The rice itself produces enough starches that activate while you stir, much the same as risotto. I've always been one to love rice pudding warm out of the pan, but if it isn't for you you'll have to give it an hour or two more to chill in the refrigerator.
- 14 oz can coconut milk
- 1 1/4 cup milk
- 1/3 cup short grain rice, uncooked
- 1/3 cup chopped dates
- 1/4 cup granulated sugar
- 1/2 tsp. coconut extract/flavoring, optional, for a stronger coconut flavor.
- nutmeg, optional
- coconut flakes, optional
- Combine coconut milk with regular milk in a medium saucepan. Cook over medium heat, stirring occasionally just until it starts to boil.
- Add the rice and dates. Cover and reduce heat to low. Cook and stir every 5 minutes for about 40 minutes total. Most of the liquid will be absorbed.
- Remove from heat and stir in the sugar and coconut extract if using.
- Serve warm or refrigerate for at least 2 hours and serve cold.
- Garnish with coconut flakes or nutmeg if desired.
A note on taste
Dates are very sweet and while cooking they sweeten the whole pudding. I find this to be a delicious hearty breakfast pudding, but when I make it for this reason I omit the extra sugar. If you like your desserts not too sweet you should also omit the sugar.
This pudding has a mild coconut flavor. For those like myself who want a little more add the 1/2 teaspoon of coconut extract/flavoring.